Panko and Parmesan Topped Baked Sea Scallops

Introduction

Panko and Parmesan Topped Baked Sea Scallops deliver an irresistible combination of delicate, sweet seafood and a golden, savory crust. The crisp panko crumbs, blended with nutty Parmesan, create a perfect contrast to tender baked scallops, making this dish a showstopper for both quick weeknight dinners and elegant entertaining.

What sets this recipe apart is its simplicity—minimal prep, impressive presentation, and a depth of flavor that satisfies seafood lovers and skeptics alike. Expect a dish that’s rich yet light, with each bite providing a perfect balance of texture and taste.

Why These Scallops Steal the Show

The beauty of baked scallops lies in their efficiency and elegance. Baking locks in moisture, while the panko and Parmesan crust ensures a light, satisfying crunch. This method avoids the mess of pan-searing and delivers evenly cooked, moist scallops every time. Add a squeeze of lemon, and you’ve got a restaurant-quality seafood dish—without the fuss.

Prepping the Scallops with Ease

Begin with dry-packed, fresh sea scallops for the best texture and flavor. If your scallops need a quick, even dice of aromatics like shallots or parsley, reach for a tool like the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to cut prep time and guarantee uniform pieces that distribute evenly throughout the topping.

Dry the scallops thoroughly before placing them in the baking dish; moisture is the enemy of a crisp crust. For the most even bake and easy removal, line your baking tray with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll.

Making the Panko-Parmesan Topping

The topping is the star of this recipe—crisp, buttery, and richly flavored. Use freshly grated Parmesan for superior melt and a nutty complexity. Combine the cheese with panko, minced garlic, melted butter, and a sprinkle of chopped parsley.

This topping can be made in minutes, and using a Bamboo Cutting Board for prep work makes cleanup a breeze and helps keep seafood smells contained.

Baking and Serving Suggestions

Transfer the scallops to your prepared dish, then pile the topping on generously—covering each scallop for consistent flavor in every bite. Bake until the scallops are opaque and the panko is golden brown.

For an even bake and perfect crispness, use a high-quality baking dish or a sturdy oven-safe Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet. Once baked, garnish with lemon wedges and more fresh herbs.

Serve atop a bed of lightly dressed greens for a simple yet sensational meal. Transport leftovers or serve as part of a picnic using the Bentgo Salad Container – 54 oz Bowl to keep everything fresh.

Nutritional Information and Serving Size

This recipe serves 4 and is moderately low in carbs and high in protein. Each serving of panko and Parmesan topped baked sea scallops contains roughly 220–260 calories, depending on the size of the scallops and amount of butter used. Enjoy this dish as a decadent appetizer or a light, satisfying main course.

Panko and Parmesan Topped Baked Sea Scallops (Recap)

With minimal prep and a rewarding crunch, these baked sea scallops are an easy way to bring gourmet seafood home. Their savory, golden topping and melt-in-your-mouth interior make them a guaranteed crowd-pleaser for any occasion.

Instructions

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet or an oven-safe skillet with a piece of Reynolds Kitchens Brown Parchment Paper Roll for easy cleanup.
2. In a small mixing bowl, stir together the melted butter, panko breadcrumbs, Parmesan cheese, parsley, minced garlic, salt, pepper, and lemon zest until well blended.
3. Arrange the scallops in a single layer on your lined baking dish. If using an oven-safe skillet like the Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet, make sure the scallops are not crowded.
4. Spoon the panko-Parmesan mixture over each scallop, pressing lightly to help it adhere. Top with optional red pepper flakes if desired.
5. Bake for 12–15 minutes, or until the scallops are opaque and the topping is crispy and golden. To prevent overcooking, use a ThermoPro TP19H Digital Meat Thermometer for Cooking; scallops are ready when they reach about 120–125°F internally.
6. Remove from the oven and let rest for 2 minutes. Serve immediately with lemon wedges and a bed of greens. Easily pack leftovers in a Bentgo Salad Container – 54 oz Bowl for next-day enjoyment.

Cook and Prep Times

Prep Time: 10 minutes

Cook Time: 12–15 minutes

Total Time: 25 minutes